Pastry For Double Crust Pie Better Homes And Gardens Food

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LATTICE CHERRY PIE



Lattice Cherry Pie image

Cherry pie is a timeless dessert favorite. Whether you start with homemade crust or refrigerated piecrust from the supermarket, this cherry pie recipe with a pretty lattice crust will be the star of your holiday dessert table.

Provided by BHG Test Kitchen

Time 1h35m

Number Of Ingredients 11

1 Pastry for Double-Crust Pie or one 15-ounce package rolled refrigerated unbaked piecrusts (2 crusts)
2 ounce pitted tart red cherries (water pack)
1.5 cup sugar
0.25 cup cornstarch
0.5 teaspoon ground cinnamon
1 tablespoon butter
0.5 teaspoon almond extract
2.25 cup all-purpose flour
0.75 teaspoon salt
0.667 cup shortening
Water

Steps:

  • Prepare and roll out Pastry for Double-Crust Pie or let refrigerated pie crusts stand at room temperature according to package directions. Line a 9-inch pie plate with a pastry circle; trim to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips.
  • Preheat oven to 375°F. For filling, drain cherries, reserving the liquid from 1 of the cans (discard liquid from the other can). In a medium saucepan combine sugar, cornstarch, and cinnamon. Gradually stir in reserved cherry liquid. Cook and stir over medium-high heat just until bubbly. Remove from heat; stir in cherries, butter, and almond extract.
  • Transfer filling to the pastry-lined pie plate. Weave pastry strips in a lattice pattern. Press ends of strips into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.
  • To prevent overbrowning, cover edge of pie with foil. Bake in the preheated oven for 35 minutes. Remove foil. Bake for 20 to 25 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. Makes 8 servings. Pastry for Double-Crust Pie
  • In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.

Nutrition Facts : Calories 488 kcal, Carbohydrate 78 g, Cholesterol 4 mg, Protein 2 g, SaturatedFat 5 g, Sodium 237 mg, Fat 18 g, UnsaturatedFat 0 g

ALL-BUTTER DOUBLE PIE CRUST



All-Butter Double Pie Crust image

A perfectly delicious, flaky homemade pie crust isn't out of reach. In fact, you don't even need a food processor to make this version by the Elsen sisters, who own the famed Four and Twenty Blackbirds pie shop in Brooklyn.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 9h

Yield 8 servings

Number Of Ingredients 7

1/2 pound cold unsalted butter (2 sticks), plus additional for buttering dish, preferably 82% fat European butter
2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1/4 cup apple cider vinegar
1 cup cold water
1 cup ice cubes

Steps:

  • Use a bench scraper to cut butter into ½-inch cubes. (If butter begins to "sweat," dust with flour.) In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use 10-12 tablespoons of this liquid in the pie dough. Begin by sprinkling 4 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 4 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. (Note: If you're making the Blueberry Slab Pie, do not divide the dough; shape it into one large, flat disk.) Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped. (Note: If you're making the Peach Skillet Pie, stop here; you'll begin that lesson with two chilled disks of dough.)
  • Generously grease pie dish with softened butter. Dust a work surface and a rolling pin with flour. Place one chilled pie disk on the work surface and lightly dust it with flour. (Reserve the other disk to use as a top crust for the Salted Caramel Apple Pie or Peach Skillet Pie, or to line a tart pan for the Farmer Cheese and Thyme Pie.)Roll dough by starting at the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough and repeat, pressing down so it's evenly flattened all around, about ⅛-inch thick. Then roll outward to make a circle, rotating the dough a quarter-turn at a time to keep it even. (If dough is softening too fast, chill in the refrigerator until firm, 2-5 minutes.) Roll the dough until it's about 2-3 inches larger than the pie dish, all the way around. Use a pizza wheel to trim away the rough edges. (Save the scraps to make crust cookies!)
  • Overturn pie dish onto the center of the dough circle, then remove and place it right side up on your work surface. Use the light indentation created by the rim as a guide for gently positioning dough into the center of the dish. (If dough is softening too fast, put it back into the refrigerator until it firms up, 2-5 minutes.) Fit dough gently into dish, being careful not to stretch it. Begin crimping the edge by using your fingers to roll the dough firmly so it rests on top of the rim. Crimp by using your index finger and thumb on one hand to squeeze a letter "C" into the dough rim. (Lightly flour your fingers if the dough is sticking.) Repeat, crimping the entire pie and making sure the final fluted crust sits directly on top of the pan's rim. Chill until it is ready to be filled and baked.

OLD-FASHIONED APPLE PIE



Old-Fashioned Apple Pie image

This old-fashoned apple pie recipe is just like Grandma used to make. Our tried-and-true Better Homes and Gardens apple pie is filled with pleasantly tart apples and and warm spices for the perfect bite. Give your apple pie some vintage (and delicious) flair by adding shredded cheddar cheese. Don't forget the ice cream!

Provided by BHG Test Kitchen

Time 3h15m

Number Of Ingredients 15

6 cup thinly sliced peeled tart apples
1 tablespoon lemon juice
0.5 cup granulated sugar
0.25 cup all-purpose flour
0.25 cup packed brown sugar
0.5 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg
ground cloves
1 tablespoon butter or margarine
shredded cheddar cheese (optional)
milk (optional)
2.25 cup all-purpose flour
0.75 teaspoon salt
0.667 cup shortening
6 tablespoon cold water

Steps:

  • In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
  • Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
  • Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
  • To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings. Pastry for Double-Crust Pie
  • Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.

PASTRY FOR DOUBLE-CRUST PIE (BETTER HOMES AND GARDENS)



Pastry for Double-Crust Pie (Better Homes and Gardens) image

My friend said this is the perfect pie-crust recipe, and she was right. Flaky and delicious. Recipe courtesy of Better Homes and Gardens.

Provided by AmyZoe

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 4

2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water

Steps:

  • Stir together flour and salt.
  • Using a pastry blender, cut in shortening until pieces are pea size.
  • Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half.
  • To transfer pastry, wrap it around the rolling pin. Unroll into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
  • Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.

Nutrition Facts : Calories 264.8, Fat 17.4, SaturatedFat 4.3, Sodium 146.3, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

PASTRY FOR DOUBLE PIE-CRUST



Pastry for Double Pie-Crust image

Use this recipe from our Test Kitchen when you need pastry for a double-crust or lattice-topped pie.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield Pastry for 1 double-crusted or lattice-topped pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Steps:

  • In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other., Roll out the larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry with even with edge of plate. Pour desired filling into crust. , Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts :

PASTRY FOR DOUBLE-CRUST PIE



Pastry for Double-Crust Pie image

This is the recipe we use in the Test Kitchen when we test readers' pie recipes tat don't include a specific recipe for the pastry. -Janet Briggs

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield Pastry for double-crust pie (9 or 10 inches).

Number Of Ingredients 4

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons ice cold water

Steps:

  • In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. x 10-in. pie plate. , Transfer pastry to pie plate. Trim pastry even with edge. Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.

Nutrition Facts : Calories 260 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

PERFECT PIE CRUST FOR DOUBLE CRUST PIE



Perfect Pie Crust for Double Crust Pie image

This is a tried and true Pie Crust recipe from my Better Homes and Gardens Cookbook. I always get rave reviews on my pies and everyone agrees that the best part is the crust! Also note the tricks for making it easy to get into the pan and to keep it from getting too brown!

Provided by Reality

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 4

2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8 -10 tablespoons water

Steps:

  • In a medium bowl, stir together flour and salt. Cut in shortening using a pastry blender or fork until shortening is in pea-sized pieces (I usually use my hand crank chopper to do this).
  • Add water, 1 tablespoon at a time, mixing with fork in between, until all of the flour mixture is moistened and can be formed into a ball. Divide mixture in half.
  • At this point, you can roll dough into a 12 inch circle on a lightly floured surface, but I prefer to tape a 12 inch square piece of waxed paper to my work surface with double sided tape, put my dough on that, then cover with another piece of waxed paper, and roll out.
  • When dough is in a circle as big as your waxed paper (ie 12 inch circle), peel off the top layer of waxed paper and discard.
  • Lift the dough and bottom layer of waxed paper up and invert onto your pie pan. Gently peel the waxed paper off.
  • Do the same with the other 1/2 of your dough to make your top crust.
  • Before placing pie in the oven, wrap a 3 inch wide strip of foil around the edge of your crust, allowing 2 inches to fold over the top of your pie. 1/2 way through your bake time, carefully pull the foil off and finish baking. Your crust will turn out perfect every time!

Nutrition Facts : Calories 278.9, Fat 17.4, SaturatedFat 4.3, Sodium 219, Carbohydrate 26.8, Fiber 0.9, Sugar 0.1, Protein 3.6

GOURMET DOUBLE PIE CRUST



Gourmet Double Pie Crust image

This recipe was posted on one of the message boards where I occasionally visit. I've used it several times.

Provided by Kaykwilts

Categories     Dessert

Time 15m

Yield 2 pie crusts

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup shortening
1 egg
1 teaspoon vinegar

Steps:

  • In a medium bowl, stir together flour, sugar, salt and baking powder.
  • Using a pastry blender or fork, cut in 3/4 cup shortening until pieces are the size of small peas.
  • In a glass measure, combine one beaten egg, 1 teaspoons vinegar and enough water to make 1/3 cup liquid.
  • Add liquid to flour mixture.
  • If necessary, add more water, 1 tsp at a time, until dough clings together.
  • Divide in half and form each 1/2 into a ball.
  • Each ball makes 1 crust.

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